I make porridge the traditional Scots' way:
Soak steelcut oats (I use oats from Alford Mill - probably the best Scots oat products) overnight.
In the morning I use 1 cup of the oats to 2 cups of water (my husband likes 1-1 water, milk) - with a good pinch of salt. Bring to the boil and simmer gently until the oats become creamy.
Serve the traditional Scottish way: a wee drop of milk with a good sprinkle of salt - no sugar, no honey, no fruit, oats and nothing but the oats! |